Pair Biltmore Wine with Cookies for Holiday Cheer

‘Tis the season to pair Biltmore wine with your favorite cookies to create plenty of holiday cheer!

Pairing wine and cookies

“Whether you’re baking at home, participating in a neighborhood cookie swap, or sending sweets to someone far away, our wine and cookie pairing ideas are the perfect way to pour on the cheer this holiday season,” said Courtney Miller, Director of Biltmore’s Winery and Vanderbilt Wine Club®.

Pour on the cheer by pairing Biltmore wines with cookies this holiday season

Wine and cookie pairings

In the recipes below, we’ve paired each cookie with Biltmore wine to make it even easier to match the distinctive flavors with wines that complement them.

“Go ahead and sweeten the season by purchasing Biltmore wines,” advised Courtney, “then bake some cookies, or snag similar styles from your local bakery; we won’t tell!”

Pour on the holiday cheer

According to Courtney, you generally choose a wine that’s a little sweeter than the treat with which you plan to pair it, but richer, heavier sweets can stand up to dryer wines.

“Either way, you’ll be ready to savor a sophisticated treat for the holidays,” Courtney said. “And if you upgrade Santa’s usual glass of milk to a glass of Biltmore wine, I’m pretty sure he’ll add you to his ‘nice’ list!”

Honey Gingersnap Cookies

Spice up your holiday wine and cookie pairings by serving Honey Gingersnaps with Biltmore Estate® Riesling!

Heidi Badger, Pastry Sous Chef at Cedric’s® Tavern, developed this recipe. “These honey gingersnaps are soft, tender, and nicely spiced, especially if you use freshly grated ginger. The honey flavor is very subtle,” said Heidi.

Chef Heidi recommends serving these traditional holiday favorites with lightly sweet wines such as our delightful Biltmore Estate® Riesling.

Yield: approximately 3 dozen cookies
Preparation Time: 15 minutes
Total Time: 1½-2 hours (includes 1-hour chill time)

Ingredients
8 tablespoons unsalted butter, softened to room temperature
½ cup sugar
½ cup honey
1 large egg
2 cups flour
2 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground ginger or freshly grated ginger
1 teaspoon cinnamon
1 teaspoon ground cloves

Method
In a large bowl, cream together butter, sugar, and honey until fluffy. Mix in egg and set aside.

In a separate bowl, sift or whisk together the flour, baking soda, salt, and spices. Stir into wet ingredients until combined.

Chill dough for 1 hour or until slightly firm.

Preheat oven to 375 degrees.

Roll dough into 1-inch balls and place onto parchment-lined cookie sheet, spacing about 2 inches apart.

Bake for 10-12 minutes, or until lightly browned around the edges. Allow to cool for 2 minutes on the cookie sheet before transferring to a wire rack to finish cooling.

Flourless Fudgy Chocolate Mudslide Cookies

Crispy on the outside, soft on the inside–these chocolate cookies pair perfectly with our Biltmore Estate® Limited Release Petite Sirah-Syrah.

“These cookies have a rich, intense chocolate flavor, especially when enhanced by the coffee liqueur,” said Angie Chan, Pastry Chef, Deerpark & Lioncrest. “They feature a crispy outer shell that reminds me of meringue and a fudgy, soft interior. Because the recipe is already flourless, the cookies can be made gluten free.”

For a match made in heaven, Chef Angie suggests pairing these rich chocolate cookies with red wines like our Biltmore Estate® Limited Release Petite Sirah-Syrah.

Yield: approximately 2 dozen cookies
Preparation Time: 15 minutes
Total Time: 1½-2 hours (includes 1-hour chill time)

Ingredients
1 cup chocolate chips
1 cup cocoa powder
3 egg whites
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons coffee liqueur or coffee syrup*
1–2 tablespoons milk

*Coffee syrup: dissolve 2 teaspoons instant coffee or espresso powder with 1/3 cup sugar in 1/3 cup hot water. Allow to cool and use the same amount noted in the recipe.

Method
In a large bowl, whisk together powdered sugar and cocoa powder. In a separate bowl, whisk together egg whites, coffee liqueur, and vanilla extract until lightly foamy. Combine wet and dry mixtures and stir until well mixed. Dough will be very thick and sticky once it comes together. Add 1-2 tablespoons of milk to help with mixing, if needed.

Add in the chocolate chips and refrigerate the dough for about 1 hour.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and coat with a thin layer of non-stick vegetable oil spray to prevent sticking.

Scoop 1 tablespoon worth of dough and place onto prepared cookie sheet, spacing about 2 inches apart.

Bake for 12–15 minutes, or until the top is slightly cracked and dry. Allow to cool for 2 minutes on the cookie sheet before transferring to a wire rack to finish cooling.

Lemon-Cranberry Shortbread Cookies

Biltmore Estate® Limited Release Orange Muscat is a favorite for many guests, and it pairs perfectly with our Lemon-Cranberry Shortbread Cookies!

For an updated version of a classic treat, Chef Angie also created Lemon-Cranberry Shortbread Cookies with bright hints of citrus and the tart tang of cranberries.

“There’s nothing more perfect for the holidays than shortbread cookie like this with fresh flavors to lighten the richness of the recipe,” Chef Angie said. “In addition, they pair perfectly with the hints of tropical fruit in our lightly sweet Biltmore Estate® Limited Release Orange Muscat.

Yield: about 2 dozen
Preparation Time: about 15 minutes
Total Time: about 2 hours (includes 1-hour chill time)

Ingredients
1¾ cup all-purpose flour
2/3 cup granulated sugar
8 tablespoons unsalted butter, softened to room temperature
2 teaspoons lemon extract (or fresh-squeezed lemon juice as substitute)
1 teaspoon baking soda
2 tablespoons milk
1 tablespoon lemon zest
½ cup dried cranberries
¼ teaspoon salt

Method
Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a large mixing bowl, cream the sugar, butter, and lemon extract together until light and fluffy.

Add flour, baking soda, and salt and stir until just combined. Add lemon zest and milk, mix well. Gently fold in the dried cranberries. Mixture will be crumbly.

Work dough by hand into a ball and then roll into a log about 2-3 inches thick. Wrap with parchment or plastic wrap and refrigerate for 1 hour.

Once dough is chilled and firm, use a sharp knife to carefully slice dough into about ½-inch pieces and place onto parchment-lined cookie sheet, spacing about 1 inch apart.

Bake for approximately 11-12 minutes or until lightly golden around the edges. Allow to cool for 2 minutes on the cookie sheet before transferring to a wire rack to finish cooling.

Enjoy Biltmore wine and cookies this holiday season!

Pair Biltmore wines and cookies for holiday gatherings, or indulge in a spot of solo sipping and snacking during the season!

Whether you’re pairing them with cookies, entertaining friends, or simply enjoying a peaceful glass by a crackling fire, you’ll find all our award-winning Biltmore wines in our estate shops, online, and close to home with our Retail Locator.

For a special gift for yourself and others, consider joining our Vanderbilt Wine Club®. You’ll enjoy hand-selected Biltmore wines delivered to your door each season, plus all the other privileges membership brings.